Fruity chocolate waffle tower
- 85 g soft butter or margarine
- 2 EL + 50 g sugar
- 1 packet vanillin sugar
- salt
- 2 Eggs (size M)
- 175 g flour
- 1 coated TL Baking powder
-
1 1/2 EL cocoa powder - 3 sheet Gelatine
- 400 g sour cream
- 100 g Lean quark
- 1 packet Bourbon vanilla sugar
- 200 g whipped cream
- 4 pink grapefruits
- 3 Bananas
- 1 EL lemon juice
- 75 g whole milk couverture
- fat
90 minutes
light
- 1.
- fat, 2 tablespoons sugar, vanillin - Mix the sugar and a pinch of salt with the whisk of the hand mixer until creamy. Add eggs one at a time. Mix the flour, baking powder and cocoa, stir into the batter alternately with the milk. Preheat the waffle iron and lightly grease it. Bake 4 waffles one after the other from the batter
- 2.
- Soak gelatine in cold water. Mix the sour cream, quark, vanilla sugar and 50 g sugar. Squeeze out the gelatine, dissolve it, stir in 3 tablespoons of the cream, stir into the rest of the cream. Approx. Chill for 5 minutes until the cream starts to gel. Beat 150 g of cream with the whisk of the hand mixer until stiff, fold into the cream
- 3.
- Peel the grapefruits so that the white skin is completely removed. Remove the fillets with a sharp knife from between the separating skins. Squeeze juice out of the separating membranes. Peel the bananas, cut them into slices, drizzle with lemon juice. Spread 1/4 of the cream on a waffle, spread 4–5 grapefruit fillets and banana slices on top, cover with a waffle
- 4.
- Process the remaining cream, fruits and waffles in the same way. Chill the waffle tower for approx. 1 hour. Mix the remaining fruits and serve. Bring 50 g of cream to the boil in a saucepan, finely chop the couverture, stir in.Let the chocolate sauce cool for about 15 minutes, pour 2–3 tablespoons over the waffles. Add the remaining sauce
- 5.
- Waiting time approx. 1 1/4 hours
1 piece approx:
- 450 kcal
- 1890 kJ
- 8 g protein
- 28 g fat
- 40 g carbohydrates
Leave A Comment